Horseradish Soup with Sausages and Eggs

Ingredients

• 6 tbsp butter
• 1 clove garlic, finely chopped
• 3 tbsp Flour
• 300 ml water
• 400 ml milk
• 2 cm grated horseradish (more to taste)
• 2 sausages (thick bratwurst or white sausage, as desired)
• 2 hard‑boiled eggs
• 1 tbsp chopped parsley
• Salt
• Pepper
• vinegar (to taste)

Instructions

1. 1.

   Melt the butter in a pot, briefly sauté the garlic and stir in the flour until lightly browned. Gradually whisk in water, stirring constantly to avoid lumps. Add the remaining water and horseradish, bring to a boil, then stir in the milk and bring to a vigorous simmer.

2. 2.

   Slice the sausages lengthwise into rounds and warm them in the soup. Peel the eggs and cut them into wedges. Season the soup with salt, pepper, horseradish, and vinegar. Ladle hot soup into bowls, garnish with egg wedges and parsley, and serve immediately.